Amazing tapas.  Goodge Street.  Here.  Go.

We were particularly inspired by the Mackerel, Fennel and Baby Broad Beans and the Pan Fried Goats Cheese Gnocci with Onions, Chard and Black Olives and possibly the best Tortilla known to man.

There is a monthly recipe to try;


Char Grilled Cuttlefish with Fresh Peas and Pomegranate and Mint Vinaigrette

Cuttlefish is a fantastic alternative to squid and is becoming more popular as time goes on. At the restaurant we prefer it as it has a wonderful meaty texture and sweet flavour. The sweetness of the peas and tartness of the pomegranate create a wonderful and unusual dressing and a scattering of mint nods to an Eastern Mediterranean influence.

Serves 4 as a tapa

  •  150g cleaned and washed cuttlefish (Cornish cuttlefish is the best)
  • 150g fresh peas, peeled and blanched
  • Seeds from half a pomegranate
  • 1 shallot finely chopped
  • 50ml extra virgin olive oil
  • 25ml moscatel vinegar
  • A few small sprigs of fresh mint
  • Sea salt and black pepper
  • Olive oil for cooking


  • Heat a char grill or barbeque to maximum heat.
  • Take half the peas and finely puree in a blender with a splash of water. Season to taste and then place in a small pan to warm through. Season the cuttlefish on both sides and sprinkle with olive oil. Place on the grill and cook on both sides until just cooked through and nicely charred.
  • In a separate pan add the extra virgin olive oil, moscatel vinegar and some seasoning. Warm through and then add the shallots, fresh peas, pomegranate seeds and mint.
  • To plate, divide the pea puree between two service plates and then top with the grilled cuttlefish. Finally spoon over the warm vinaigrette and serve.